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Rack of Lamb
How to perfectly grill rack of lamb on charcoal or gas.
Ingredients
At a glance
Main Course
Holiday
Great Grilling
Serves
2 - 4
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2 Racks 8 bones each
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2 tsp Rosemary leaves finely chopped and sprigs
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2 tsp Thyme leaves finely chopped
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2 tsp Mint finely chopped
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1 Tbs Parsley finely chopped
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2 Tbs Extra Virgin olive oil
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2 Tbs Butter
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Sea Salt
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Black Pepper
Methods/steps
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Remove most of the fat from the cap and from between the bones. Leave enough fat for that great lamb taste.
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Build your fire in the center of the grill. When hot, split fire in two moving to each side of grill allowing room in the center for a low heat area. Gas grill: light outside burners leaving center burner off. Heat to 375 F.
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Melt butter with oil and garlic, add Rosemary, Thyme, Mint, brush on racks, season with ground sea salt and ground black pepper.
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Place racks on grill low heat area, bones and caps up, until lightly browned and fat begins to render 8 – 10 minutes.
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Turn racks over on low heat area, baste, cook for another 3 – 5 minutes.
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Turn racks bone side up, baste again and sear over hot area of grill 3 – 4 minutes.
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Stand racks up on meat end, leaning against one another over the hot areas until bottom of rack is well browned a meat thermometer inserted into the center of the rack reads 125 F for medium.
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Remove from grill.
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Let stand 10 minutes.
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Serve on a bed of spinach sautéed with garlic, chopped black olives, tomatoes and capers.
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Garnish with Rosemary sprigs.
Additional Tips
Trimming most of the fat will help control flairups. Be sure to leave enough to keep the flavor and juices. Slow cooking before searing will render the fat and move it throughout the meat before searing and sealing the meat.
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